Hello Everyone,
The garlicky, ginger marinade packs this simple flank steak with flavor, and it’s just as delicious on skirt steaks, fresh skin-on salmon fillets, and skinless tuna steaks, so feel free to use what you have on hand. Serve with some Crisp Asian Broccoli and Basic White Rice.
Ginger Flank Steak
5 large cloves garlic, peeled
1-inch chunk fresh ginger, peeled and thinly sliced
1/3 cup thinly sliced scallions (white and tender light green parts)
6 Tbs. peanut oil
3-/2 Tbs. soy sauce
1-/4 tsp. toasted sesame oil
Freshly ground black pepper to taste
2 to 2-1/2 lb. flank steak, trimmed of excess fat
Kosher salt
1-1/2 Tbs. rice vinegar
Heat the broiler to high with the rack as close to the heat source as possible, or heat a gas grill, covered, to high.
Put the garlic and ginger in a food processor and pulse until roughly chopped. Scrape the sides with a spatula, add the scallions, 3 Tbs. of the peanut oil, 2 Tbs. of the soy sauce, 1 tsp. of the sesame oil, and process until the mixture has a paste-like texture and the garlic and ginger are minced. Season well with pepper. Use the thin tip of a sharp knife to score both sides of the meat in a diagonal crosshatch pattern, going across the grain, making each slit about 1/4-inch deep. Put the meat in a 9x13-inch nonreactive dish and season well with salt. Pour the marinade over the meat and rub it into the scored crevices.
Lay the meat either on a cold broiler pan or on the hot grill; broil or grill, turning once, until done to your liking, 8 to 10 minutes. Using tongs, transfer the meat to a warmed serving tray and let it rest for 5 minutes. In a small bowl, whisk together the remaining 3 Tbs. peanut oil, 1-1/2 Tbs. soy sauce, 3/4 tsp. sesame oil, and the rice vinegar. Slice the meat thinly on the diagonal and serve drizzled with the sauce. Serves 6.
The fermented black beans are optional, but they add a wonderful salty kick.
Crisp Asian Broccoli
1 Tbs. soy sauce
1 tsp. rice vinegar
1 tsp. toasted sesame oil
3 Tbs. peanut or canola oil
1 Tbs. fermented black beans, rinsed, dried, and coarsely chopped (optional)
Pinch dried red chile flakes
3/4 lb. broccoli crowns, cut into medium florets
1/4 red bell pepper, finely-diced
2 cloves garlic, peeled and smashed
1-inch piece fresh ginger, peeled and quartered
Kosher salt
1/4 cup water; more if needed
Combine the soy sauce, vinegar, sesame oil, and 1 Tbs. of the peanut oil in a small bowl; set aside. Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the remaining 2 Tbs. peanut oil; a couple of seconds later, add the black beans (if using), the chile flakes, broccoli, red pepper, garlic, and ginger. Season the mixture well with salt and cook, tossing or stirring often, until the broccoli deepens to a dark green and browns in places, 3 to 4 minutes. Reduce the heat to medium low, carefully add the water (it will steam), and cover the pan with the lid ajar. Cook until the broccoli softens but still has some crunch, about 4 minutes. (If the water evaporates before the broccoli is done, add more, 1 Tbs. at a time.) Stir the soy sauce mixture well and drizzle it over the broccoli, toss well, and serve immediately. Serves 4 as a Side Dish.
Have A Wonderful Wednesday,
Phil